Cut potatoes into 1/2'' pieces.

Place potatoes in a microwave-safe bowl and cover with a damp paper towel. Microwave covered until tender, 4-6 minutes.

Carefully remove from microwave and stir in a pinch of salt. Potatoes will be hot! Use a utensil.

While potatoes microwave, halve lime. Cut one half into wedges and juice the other half.

Halve and peel onion. Cut halves into 1/4" dice.

Mince garlic.

Place a large non-stick pan over medium-high heat.

Add ground beef, 1/4 tsp. salt, and chili powder (use less if spice-averse) to hot pan. Break up meat until no pink remains and beef reaches a minimum internal temperature of 160 degrees, 4-6 minutes.

Transfer beef to a plate. Wipe pan clean and keep over medium-high heat. Pan will be hot! Use caution.

Add 2 tsp. olive oil, onions, and a pinch of salt.to hot pan. Stir occasionally until tender and slightly browned, 6-8 minutes.

Add curry powder and garlic. Stir occasionally until combined, 1-2 minutes.

Add tomato sauce, 1/4 cup water, 1/2 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.

Once simmering, add potatoes, peas, and ground beef to hot pan. Stir occasionally until combined and peas are heated through, 2-3 minutes.

Add 1 tsp. lime juice (reserve remaining for crema) and a pinch of salt. Stir occasionally until combined, 30-60 seconds.

Remove from burner.

While ground beef mixture cooks, continue recipe.

Carefully massage rice in bag to break up any clumps and remove from packaging.

Place rice and a pinch of salt in another microwave-safe bowl. Microwave uncovered until heated through, 2-3 minutes.

Carefully remove from microwave. Rest, 2 minutes.

Fluff rice with a fork.

While rice microwaves, in a mixing bowl, combine creme fraiche, 1 tsp. remaining lime juice, and 1 Tbsp. water.

Plate dish as pictured on front of card, topping rice with beef mixture (to taste). Garnish with crema and crispy onions. Squeeze lime wedges over to taste. Bon appétit!